cream of broccoli cashew soup

Had a bunch of frozen broccoli that I needed to get creative & use up & this soup was a huge hit! Definitely a new staple.

It is a cream of broccoli cashew soup with a no-dairy cheesy flavor! Thick & creamy & filling! With tons of collagen-rich protein from grass-fed bone broth. 

To start:

Soak 1 c raw organic cashews in water overnight.

In a large pot, add:

1 chopped red onion

5 c organic broccoli florets/stems, chopped

6 cloves peeled garlic

6 c grass fed organic bone broth

1 t sea salt

1 c nutritional yeast

1 c organic parsley

2 T acv

2 t organic mustard seed powder (helps enhance the nutrients in broccoli and makes it more bio-available to your body)

-bring to a boil, then simmer for 5 minutes. Add contents of pot to a high speed blender and blend until smooth (may need to do this in batches). Pour back into pot.

Then, add to blender:

Soaked/rinsed cashews

1/2 c filtered water

Juice of 1 lemon

1/4 t sea salt

1/4 t black pepper

-blend on highest setting until completely smooth. Pour into soup and stir well over low heat for 5 minutes.

We enjoyed it with my homemade grain/nut-free flatbread (toasted until crispy!) and sheep yogurt to top. 

FIRE CIDER

a little something to save you this winter.

this powerful brew is a simple & effective way to stay healthy during these critical months!

a few spoonfuls a day will clear the sinuses, boost digestion, balance the overactive sweet tooth we tend to get in the cold months, and can help kick cravings for caffeine as well! it’s antibacterial, immune boosting, and energizing—just what we need right now!

to make, add the following ingredients in desired portions to a mason jar (try to source everything organic):

chopped ginger root

chopped turmeric root

chopped horseradish root

crushed garlic cloves

chopped onion

organic orange peel (i used dried)

black peppercorns

raw local honey (to taste)

-place a fermenting weight on top and fill jar with raw apple cider vinegar until everything is submerged. seal with a lid and set in a cool, dark place for 4 weeks, then strain.

-you can add more raw honey at the end to make it as palatable as you need. i like to store mine in the fridge once i strain it & take 1 T in the mornings with food. i also frequently use it as a simple salad dressing mixed with a little evooo! 

healing in a jar: BONE BROTH--upgraded

upgraded for immune & GI health/improving oral & gut microbiome!

i sliced up 2 red onions (antimicrobial) & added them to the bottom of my crock pot.
placed a whole, free-range, organic chicken on top & added a generous amount of:
sea salt + pepper
fresh rosemary & ginger chunks (GI health/antibacterial)
cloves (antimicrobial)
dried nettles (one of my favorite herbs. amazing for modulating the body's inflammatory pathways and supporting upper respiratory health. also contains many vital nutrients, vitamins, & minerals)
dried granulated orange peel (bitters bitters bitters! + inhibits pathogens)
4-5 c filtered water (about halfway up the pot)
i also threw in a bunch of other dried herbs i had on hand to enhance flavor. you can add any herbs/spices you enjoy.

-put the lid on and cooked on low for 16 ish hours. removed the chicken (the whole carcass should be falling apart at this point) and separated the meat from the bones (& fatty pieces that you can’t chew)—threw those back in the pot with the liquid and added more water to the top of the crock. covered and cooked on low another 8ish hours.
-eat/store the delicious, buttery meat and once the broth is done, strain out the bones/herbs/onions and save the broth in the fridge up to a week.

YUM. take care of your gutsss, mouth, & immune system!

spiced hemp milk collagen latte

rainy day called for a spiced hemp milk collagen latte!

full of satisfying fats & proteins & 2 minutes to make:

1/2 c raw organic hemp seeds, soaked
1/4 t vanilla bean powder
4-8 drops organic butterscotch stevia
1/4 t nutmeg
1/2 t cinnamon
pinch of sea salt, black pepper, & cloves
2 c warm filtered water
4 T vanilla collagen peptides
(+ added herb bomb for immunity)

-blend on high several minutes until warm & creamy. tastes a bit like eggnog!

ballzz

saturday is lookin' up because you know i’ll be making a big ol fat bowl with these babies for dinner tonight.

pull out your nuts (:

1/4 c soaked organic chia seeds
2 c raw sprouted nuts/seeds of choice (i used sprouted almond + pecans)
1 c shredded unsweetened organic coconut
1/3 c evo coconut oil or vanilla bean ghee
1 c sprouted organic buckwheat flour (i actually subbed 1/2 the flour for marine collagen powder for a little added protein...tigernut, almond, green banana, & coconut flours work here as well-add a little water as needed at the end for it to come together)
2 t vanilla bean powder
pinch of high quality sea salt
1 t organic cinnamon
1 t organic cardamom
1/2 t organic ginger
all the shrooms/adaptogens/herbs as desired
omica organics vanilla stevia drops to taste

-throw it all into a food processor and blend until dough forms. roll into balls. chill. drizzle with gently melted raw organic cacao paste (mixed with a touch of vanilla bean ghee) and a sprinkle of sea salt. store in fridge.

white chocolate macadamia bark with dried berries & floral notes

1/2 c gently melted raw organic cacao butter
2/3 c raw organic coconut butter
1/4 c raw organic macadamia nut butter
few drops of vanilla stevia to taste
pinch of vanilla bean powder, cardamom, & sea salt
(all adaptogens as desired. i recommend maca + ashwaganda with these flavors)

blend all ingredients until super smooth.

pour into silicone moulds or into a lined square dish & top with chopped mac nuts, flaked sea salt, organic dried golden & goji berries + dried flowers.

set in freezer until firm & store chilled.

raw cake batter cookies

made with real, wholesome ingredients by a gal who likes sweets but also wants to nourish her body (:

the dried flowers are sort of a failed attempt to make these look more appetizing because they don’t look that good but honestly are some of the bestttt i’ve tasted. the extra vanilla and sweet notes of the tigernut flour make these taste similar to cake or cookie batter!

in a food processor, combine:

2/3 c organic tigernut flour (resistant starch for that gut love & satiety!)
3 T raw organic almond butter (any pure, raw nut butter works)
1 t vanilla bean powder
1/4 t high quality sea salt
a few dashes of homemade nut milk
few drops of vanilla stevia to taste or 2-4 T organic coconut sugar to your desired sweetness

•add all ingredients except milk and process until mixed well. slowly add milk a dash at a time while the processor is running until it starts to come together.

•roll into balls and flatten a bit with your palm. sprinkle with coconut sugar + dried flowers (nature’s sprinkles!) & store in fridge or freezer.

sweet potato candy bowl

let me teach you...

wrap a medium (washed) sweet potato (any kind or color, just make sure it’s organic!) in foil (don’t poke holes!) and set in oven at 425°F for an hour.. or two... doesn’t really matter. the longer it goes the more it tastes like candy! take it out, let it cool a bit, cut it open and lather with an unhealthy amount of raw organic almond butter, cacao paste, dried mulberries, fresh berries, sea salt, nutmeg, and cinnamon. maybe some organic coconut yogurt or cream as well. eat it allllll.

no shame here.

sweet potato fudge cookies

healthy weekend treats are a must & mm these are so YUM. 

mildly sweet (the only “sugar” comes from the sweet potato!), gooey, & rich. plus they’re vegan, high in fiber, & very easy to make.

•wrap one large or two medium organic sweet potatoes in foil (don’t poke holes!) and bake at 425°F for an hour or so until super soft. cool, peel, and mash up the flesh in a large mixing bowl until super smooth (you’ll want about 2 c). turn oven down to 350°F.

•in a small bowl, mix 2 T ground organic flax seed with 6 T filtered water and set aside for 15 minutes to thicken.

•to your sweet potato mash, add: 1/2 t organic pure vanilla extract, 3 T melted organic vanilla bean ghee or evo coconut oil, generous pinch of sea salt, 3/4 c organic cacao powder, 1.5 t baking powder.

**important: if you aren’t a fan of super dark chocolate or want to make these more sweet (especially if making for kiddos), add 1/2 c organic coconut sugar or monk fruit**

•mix all ingredients well, then add flax mixture and mix until very smooth. the batter should be thick, not runny.

•with wet hands, roll into 1.5” balls and gently flatten on a parchment-lined baking sheet. option to add chopped organic cacao paste &/or nuts to the top. bake at 350°F for 20-25 min until they are dry on the outside but still very gooey inside. cool, eat with homemade nut milk and fresh berries. if you’re feeling extra, eat with a scoop of coconut yogurt on top.

•store in an air-tight container in fridge, or freeze for several months!

spring nourish bowl

treated myself to this nice little bowl of heaven today:

•sautéed dandelion greens (the perfect spring green!) in evo coconut oil, sea salt + black pepper + cumin + fennel
•fresh parsley + cilantro
•steamed carrots
•creamy sprouted buckwheat & flax (simmered in homemade coconut milk until creamy & soft. added nutmeg, sea salt, cinnamon)
•raw watermelon radish
•unsweetened, tart young coconut yogurt
•dried golden berries
•fermented kraut
•finished with a drizzle of the creamiest raw homemade brazil nut butter (selenium!! plays a key role in metabolism & acts as a powerful antioxidant + important for thyroid health.)

*all organic*, of course.

eaten with breath and gratitude.

consuming fresh, seasonal, spring foods, incorporating lightly cooked as well as raw foods, sprouted light grains/nuts/seeds, plenty of healthy fats + fiber + ferments & fresh herbs.
these are key to thriving all summer long! 

thickkkk mint chip smoothie

always hits the spot on a hot day.

1/4 c raw activated brazil nuts or cashews (soaked to keep it extra creamy)
handful of fresh mint leaves
2 handfuls of organic spinach
2 scoops vanilla coconut collagen creamer
pinch of sea salt
few drops of peppermint essential oil (to make it extra fresh!)
1 t maca
1 T mesquite
1/2 frozen banana (or 1/2 avocado + stevia if you don’t like banana)
handful of ice
splash of water to blend

-blend on high until super creamy & thick, then pulse in a small handful of cacao nibs. i topped with more raw cacao beans + vanilla bean coconut yogurt & ate with a spoon.

BEETS

beets are one of my very favorite foods. here’s a tasty way to enjoy them:

preheat oven to 400F
wash & cube 5 large beets & lay out on a parchment lined baking sheet.
coat evenly with evo avocado oil and season with sea salt & black pepper.
bake for 40 minutes, stirring half way.
transfer to a bowl and toss with juice of 1 lime, 1 lemon, & 1 orange, + 1 T acv. sprinkle with spirulina crunchies and sumac.

EAT 

healthy doughnuts with PINK frosting in honor of love month

these yummy treats are raw, grain-free, & fruit sweetened! + you can whip them up in just a few minutes and use pretty much whatever nuts/seeds you have on hand.

in your food processor:
2 c raw organic walnuts
1 c unsweetened shredded coconut
2 c organic almond meal
1/2 c evo coconut oil, melted
1 T coconut flour
1 c unsulphured + unsweetened dried organic apricots (dates work too)
1 t vanilla bean powder
1 t cardamom
1 t cinnamon
1/2 t ginger
1/2 t sea salt
++ all the adaptogens or mushrooms you love!

-process everything until a dough forms. roll into balls or shape into doughnuts, set in freezer until firm, then dunk in frosting:
melt together 1/2 c coconut butter, 1 t coconut oil, a few drops of stevia to taste + a pinch of sea salt & vanilla bean powder. then mix in—

for pink/red: beetroot or pitaya powder
for purple: açaí powder or elderberry

-top with dried edible petals + berries and store in fridge or freezer.

savory sprouted buckwheat & mung bean porridge with swiss chard & roasted delicata squash

-in a large pot heat 1 t ghee & add hing spice, sea salt, black pepper, & cumin to your liking. add in 1 bunch washed + sliced organic rainbow chard & sauté until wilted.

then add in:
1/4 c sprouted organic mung beans
1/4 c sprouted organic buckwheat
1/2 c organic bone broth
splash of acv

-simmer until all liquid is absorbed, then add in a small handful of sliced dried (organic unsulphured) apricots & season again to taste. serve warm with roasted squash!

nourish yourself today.

spiced fat bombs (fiber rich + nut free!)

FAT.

do you eat it? do you eat enough of it? are you afraid of it?? luckily, i feel like our mindsets are changing and no longer fearing that once deemed “bad” nutrient.
fat is essential, especially to all the functioning and health of the woman’s body.
whether or not we are getting enough good fats in our diet plays a key role in how our hormones function, our mood, our skin, our energy, satiation, and metabolism efficiency (to name a few).
remember this: fat in food does not equal fat on your body. & in order to burn fat for energy, you have to eat it.
once your body learns how to run off of fat more so than sugar for energy, you can go longer between meals (no need for snacking in most cases!) and will find yourself with an abundance of life force energy your body has to give! this is the main purpose of the “keto” diets i’m sure you all have heard of if not tried - to turn your body into a fat burning rather than sugar burning machine.
it works! but also remember: carbs are still necessary!
my body thrives on a high fat diet. that is why you’ll see most of my recipes are high fat, low-to-no sugar even though i do consume healthy complex carbs and fruit (mainly in the afternoon) and do not follow any specific diets.

try to introduce more healthy fats into your diet with these tasty (fiber rich!) spiced fat bombs:

1 1/2 c organic shredded unsweetened coconut
1 c organic hemp seeds
1 c sprouted organic pumpkin seeds
1 T ground organic flax seed
2 t cinnamon
1 c coconut butter
2 T organic vanilla bean ghee or coconut oil
to taste:
few drops of stevia
nutmeg
cardamom
cloves
vanilla bean powder
sea salt
optional: added adaptogens/mushrooms like ashwagandha, reishi, chaga, etc.

-add all ingredients to your food processor and process until everything comes together well. add a little water or more oil if needed to make it stick together.
-roll into 1” balls and sprinkle with cacao nibs. store in fridge or freezer. eat with a dollop of fermented coconut yogurt & fresh berries for a realllll nice treat!

sprouted buckwheat porridge with roasted kabocha squash, mulberries, almond butter, and fresh pom

this bowl!!? warm + nourishing on a chilly winter day!

soak 1/2 c sprouted organic buckwheat groats in water overnight in fridge. drain and rinse, then add to a saucepan with 1/4 c homemade nut milk + 1/4 c dried mulberries and simmer until soft and liquid is absorbed. stir in loooots of cinnamon, cardamom, vanilla bean powder, & nutmeg, 1 T raw organic almond butter, pinch of sea salt, & any and all of your favorite adaptogens.

top with more raw almond butter, dried or fresh berries/pom, roasted squash, and eat hot!

glazed raspberry chocolate chip cookie dough bites

sugar free and dense with nutrients!

to make:

2 c organic almond meal
1 1/2 c organic coconut butter
10 sun dried unsweetened organic apricots
2/3 c raw organic almond butter
1 T organic mesquite powder
2 t rhodiola (regulates hormones, boosts energy-mental and physical, reduces stress impact on body and aids in anxiety and mental disorders)
1 t vanilla bean powder
1 t cinnamon
1/4 t cardamom
1/4 t sea salt

-add all ingredients to a food processor and process until a dough ball forms. then, pulse in 1/4 c cacao nibs & roll into balls. set in fridge.

glaze: melt/soften 1/4 c coconut butter and mix with 2 t raspberry powder+a few drops of vanilla stevia or 1 T pure maple syrup. drizzle over chilled balls & sprinkle with freeze dried raspberries. store in fridge.

candy squash pie with vanilla coconut chai crust + coconut yogurt

i haven’t made a pie in forever & this seasonal treat was such a delight. new favorite to replace a traditional pumpkin pie! make it for your next holiday party.

crust—in a food processor:

1 c raw sprouted pecans or walnuts

1 c raw macadamia nuts

1 c raw unsweetened coconut flakes

1/4 c vanilla bean ghee (AMAZING)

1/4 c raw sprouted almond butter

4 T vanilla collagen peptides

1 t cordyceps mushroom (optional)

1 t cinnamon

pinch of cardamom + nutmeg + cloves + sea salt + vanilla bean powder

few drops of stevia to taste (optional)

-blend until buttery smooth and press into the bottom of a springform pan. set in freezer while making the filling:

1 c melted coconut butter

6 T melted coconut oil or vanilla bean ghee

2/3 c squash purée (delicata, kobatcha, pumpkin, butternut, acorn...pretty much anything!)

1 t cinnamon

1/4 t each: ginger, allspice, vanilla bean powder, sea salt

few drops of stevia to taste (may not need any depending on how sweet your squash is)

-blend all ingredients together in a blender until very smooth. pour over chilled crust and set in fridge or freezer until firm. served up with fluffy coconut yogurt and ate for lunch!